Mango float is a creamy, dreamy Filipino dessert that instantly brings back memories of sticky summer afternoons and happy family chaos in my mom’s kitchen. My first bite of this sweet treat made me fall head over heels for its creamy layers and juicy mango flavor. If you’re craving a refreshing dessert that’s simple, nostalgic, and impossible to resist, this mango float recipe is the answer. Trust me, it’s the one you’ll want to make on repeat all summer!
Table of Contents
What Is Mango Float?
So, what is mango float? Imagine the easiest no-bake cake layered with the juiciest mangoes, pillowy whipped cream, and crunchy graham crackers. It’s a classic Filipino dessert that delivers that perfect tropical vibe with zero oven drama. Each bite is a celebration of sweet mango, cool cream, and just enough crunch to keep things interesting. If you love icebox cakes or layered desserts, you’re in for a treat, mango float is the tropical cousin that always gets all the compliments at potlucks. For more on how to master that perfect layer, you might like checking out Layers in No Bake Dessert.
Why You’ll Love This Mango Float
This mango float recipe will totally win your heart. Here’s why: the flavor is a beautiful mix of sweet, creamy, and a little tangy from the fresh mangoes, so it never feels heavy. You only need basic pantry ingredients like graham crackers, all-purpose cream, and sweetened condensed milk, so it’s budget-friendly and easy to put together. And honestly, who can resist a dessert you make without even turning on the oven? Plus, it’s so customizable. Try switching up the fruit or layering in new flavors; you can even make it ahead for parties or chill it for a weeknight treat. This dish is the real MVP at summer gatherings, right up there with No Bake Banana Split Dessert and No Bake Strawberry Pretzel Bars.
How to Make Mango Float
Quick Overview
This dessert is as easy as it gets: layer graham crackers, whipped cream with condensed milk, and fresh mango slices, then chill until perfectly set. Seriously, the hardest part is not sneaking bites before it’s ready!
Ingredients Overview
- Ripe Mangoes: Go for the sweetest Philippine mangoes or honey mangoes. Substitute: thawed frozen mango or even canned mango (drained).
- Graham Crackers: These form the classic base and layers. Substitute: digestive biscuits, vanilla wafers, or ladyfingers.
- All-Purpose Cream: Makes your float extra lush and creamy. Substitute: heavy whipping cream or table cream. For tips on whipping the perfect cream, check out How to Whip Cream.
- Sweetened Condensed Milk: Adds sweetness and gives that irresistible creamy texture. Substitute: coconut condensed milk for a dairy-free twist.
- Optional: Top with crushed graham crackers, toasted coconut, or nuts for extra crunch.
Step-by-Step Instructions
- Prep the Mangoes: Peel and slice your mangoes thinly for easy, even layering.
- Whip the Cream: In a cold bowl, whip your all-purpose cream until soft peaks form. Gently fold in the sweetened condensed milk.
- Layer the Crackers: Line the bottom of your dish with graham crackers, breaking them as needed to fit.
- Add Cream Mixture: Spread a thick layer of cream mixture over the crackers.
- Add Mango Slices: Cover the cream with a layer of mango slices, making it as pretty as you like.
- Repeat Layers: Keep layering crackers, cream, and mangoes until you use everything up, finishing with cream and extra mango on top.
- Chill Thoroughly: Cover and chill the dessert for at least 6 hours (overnight is even better!) so the layers meld together.
- Serve: Add a final sprinkle of crushed crackers or toasted nuts before slicing and serving cold.
Helpful Tips & Customizations
- Chill your cream and condensed milk before whipping for the fluffiest texture.
- Swap all-purpose cream for coconut cream and use coconut condensed milk for a vegan, dairy-free treat.
- Stir in a splash of vanilla extract or a little lime zest for a fresh twist.
- Switch things up with other fruits, try layering in bananas or pineapple for a fun variation.
- Add texture by topping with toasted coconut flakes or a handful of chopped nuts right before serving.
- For extra no-bake dessert hacks, check out No Bake Dessert Tips.
Serving Suggestions
Mango float is honestly the ultimate party dessert. Serve it in a big dish for family-style gatherings or make individual cups for a cute, elegant touch. It’s fabulous as a birthday cake alternative, or slice it into bars for a picnic. For a playful summer dessert table, pair your mango float with Ube Mochi Brownies and Matcha Ube Cookies. You can add a splash of color with pomegranate seeds or edible flowers on top, or even go all out and serve alongside Mango Cheesecake Cups for a true mango lover’s spread.
FAQs About Mango Float
What is mango float made of?
Mango float is a Filipino dessert made with fresh mangoes, graham crackers, all-purpose cream (or whipped cream), and sweetened condensed milk. All the layering happens without baking, so it’s super easy and fun to make. You can even use coconut cream or table cream for a twist.
Is mango float the same as mango graham?
Yes! Mango float and mango graham cake are just two names for the same delicious, no-bake treat.
Can I use table cream for mango float?
Totally! Table cream is actually really common in Filipino mango float. It creates a silky texture, but whipped cream works just as well if you like it extra fluffy.
How long does mango float last in the fridge?
It’ll keep fresh for up to 3–4 days if covered well in the refrigerator, and sometimes the flavor is even better the next day. Want more Filipino-inspired chilled desserts? Mango Ice Cream Cheesecake and Mango Tiramisu are also great options.
Conclusion
Every time I make mango float, I’m instantly transported back to the joyful chaos of my family’s kitchen. This dessert is pure sunshine, ridiculously easy, and guaranteed to make any meal feel like a party. If you want to try more fun no-bake desserts, don’t miss No Bake Tres Leches for another crowd-pleaser, or explore more creative ideas on my Pinterest page. For a little mango history, you might enjoy this serious mango float feature, it’s packed with cool stories and tips!
Mango Float
Equipment
- 9×13-inch rectangular dish Glass or ceramic, for best presentation
- Electric hand mixer or whisk For whipping cream
- Mixing Bowl Chilled, for best results
- Spatula For even spreading
Ingredients
- 4 large ripe mangoes Philippine or honey mangoes preferred
- 2 cups all-purpose cream Or heavy cream/table cream, chilled
- 1 can (14 oz) sweetened condensed milk Or coconut condensed milk for dairy-free
- 1 pack (200g) graham crackers Or digestive biscuits/ladyfingers
- 1/4 cup powdered graham crackers or toasted nuts For topping, optional
Instructions
- Peel and slice the mangoes thinly and evenly; set aside for layering.
- In a chilled mixing bowl, whip the all-purpose cream until soft peaks form. Gently fold in sweetened condensed milk until smooth.
- Arrange a single layer of graham crackers on the bottom of your dish, breaking as needed.
- Spread a generous layer of the cream mixture over the crackers.
- Arrange mango slices on top of the cream layer for full coverage.
- Repeat layering with crackers, cream, and mangoes until all ingredients are used, finishing with cream and a decorative layer of mango.
- Cover and refrigerate for at least 6 hours or overnight to allow the layers to set and flavors to blend.
- Before serving, garnish with extra mango or powdered graham crackers or nuts. Slice and serve cold!
